Most of my clients guide teams in their multi-unit organizations through their next stage of growth, management development, concept development, branding, or culture. However, a few still are hands-on operators of their own restaurants. When that changes – when we improve everything by hiring the right director of operations and I educate this new owner/operator … Continued
If you are in the restaurant business, you have to pay attention to the problems (and solutions) at Subway. You can learn two gigantic things from this amazing business story. First, for those of you on the top, pay attention: When there’s innovation in your segment, take it seriously and respond to it no matter … Continued
The smartest restaurateurs know that they are not in the restaurant business—they are in the branding business. According to the Forbes 2018 World’s Most Valuable Brands list, the top five brands are Apple, Google, Microsoft, Facebook, and Amazon. However, these brands all experience a red-faced love/hate relationship with the general public. The same people swing wildly … Continued
What do your experienced eyes see when you walk through your dining rooms? The staff fastidiously on task? Dreaded empty tables when you’re on a wait? Your trusted long-time expeditor making sure food does not sit in the window too long? Craving data and KPIs, do you jump on your phone to see how revenue … Continued
Most of my clients are in a conscious evolution phase – having realized a portion of their growth potential when I start with them. But some – high volume single units ready to start growing – are anticipating that exciting and initially mysterious time. One of these clients has committed to taking on long-anticipated growth. … Continued
Google the term “work life balance.” You will get two billion results. That’s fast—and a reminder of why we need work/life balance. Forty years ago, when the term “work/life balance” began to pop up in our conversations, people lived in a telex, mainframe, and WATS line world. So, when people left work, they left work. Today, what … Continued
We’re used to talking to management teams about store-level profit, restaurant profit, restaurant operation profit, or whatever term we use. You know, the number before occupancy, A&G, depreciation, and amortization. It’s what these people master, your bonus program may be based on, and something they can understand. And it is the wrong thing to do. … Continued
“Just how much of my time is this going to take?” the successful owner of an independent multi-unit restaurant group asked me when we started working together. This happens often when I am about to start work transforming a business. I could see the fear on his face: wide eyes, tilted head—the fear of having … Continued
My favorite time in the restaurant business is any period of growth. The future is exciting. Everything is possible. The smell of carpet glue and fresh paint is in the air. The chance to do it right from the beginning is intriguing and motivating. Common Threads of Restaurant Growth Right now I have clients growing … Continued
“Can you believe my company? I bet you’ve never seen anything like it.” I hear that all the time. “We have things we have not addressed for years. We are successful, but we could be doing so much better.” After almost three decades advising owners of successful multi-unit independent restaurant companies, I don’t see much … Continued